1 can of chick peas, drained (garbanzo beans)
3 cloves of garlic, peeled 
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon tahini
Water
1 package pita bread

Add the 3 cloves of peeled garlic to a food processor, and process until garlic is finely minced.  Open and drain the can of chick peas, and add those to the garlic.  Then, add in the tahini, lemon juice, olive oil, and salt.  Process these ingredients well, so it forms a thick paste.  Finally, turn the processor on, and slowly add water until the hummus thins out to a nice spread.  Pour the hummus into a serving bowl or platter and drizzle with a little extra olive oil, and sprinkle with paprika.

Cut about 4 pieces of pita bread into triangles.  Place on a microwave-safe plate and microwave for 1 minute, until bread is soft and warm.  Dip in the hummus, and enjoy!

1/2 lb skirt steak 
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon cardamom
1 tablespoon chili powder
1 teaspoon paprika
2 tablespoons water
1 garlic clove, peeled and minced
2 teaspoons lemon juice
1 tablespoon worcestershire sauce
1 green pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
4 pita pocket breads
Hummus
1/4 cup diced pickles
1/4 cup diced tomatoes
1/4 cup shredded lettuce 

Cut the skirt steak into thin strips. In a microwave-safe bowl, combine the steak strips, all of the spices, the water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the steak is cook to your desired level. Drain any excess water off, and set aside.

In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.

Cut each pita pocket in half, so each pocket will open. Spoon in and spread out a layer of hummus into each pita, and then add in some diced pickles, tomatoes, and shredded lettuce. Then, fill with the cooked peppers and onions and the steak. Serve and enjoy!

1 lb ground beef or ground turkey
1 can of diced tomatoes
1 teaspoon fresh garlic, minced 
1 small yellow onion (about 3/4 cup), chopped
1 can whole kernal corn
1 small can (about 1/4 cup) of green chiles
1/2 tablespoon chili powder
3 teaspoons cumin
1/2 cup shredded monterey jack cheese 
1 egg, beaten 
3/4 cup yellow corn meal

Break the ground beef apart and place it a microwave-safe baking dish.  Add the chopped onion and the minced garlic to the meat, and microwave on high for about 5 minutes, removing after 3 minutes to stir and break the meat apart.  Remove from microwave when meat is no longer pink, and drain the grease off of the meat. 

Stir into the meat the entire can of diced tomatoes (juice included), corn (drain the can), green chiles (drain the can), chili powder and  cumin. Return the pan to the microwave, and cook on high for 3 to 5 minutes, until mixture is hot all the way through.

Finally,  add in the cornmeal.  Mix the cornmeal in well before adding the egg, so the egg doesn’t scramble in the hot casserole.  After the cornmeal is mixed in, stir in the beaten egg.  Finally, spread the mixture out evenly in the baking dish, and sprinkle the top with cheese.  Return the casserole to the microwave for 3 to 6 minutes, until the casserole looks fully cooked, and is hot all the way through. Serve and enjoy!

2 1/2 tablespoons olive oil 
2  cloves garlic, peeled and minced
3/4 cup of fresh or frozen, chopped yellow onion
1 3/4 cups chicken stock
1 cup uncooked risotto
1/3 cup white wine
1/2 cup grated Parmesan cheese

Peel and mince/chop the garlic and onion.  Combine these in a large, microwave safe bowl with the olive oil, being sure to coat all of the garlic and onion with the olive oil by stirring.  Microwave the garlic/onion on high for 2 to 3 minutes, until the onion begins to soften.

Add the chicken stock to the garlic/onion mixture, and place the bowl back in the microwave, on high. for 2 to 4 minutes, until the chicken broth comes to a boil.  As soon as the broth is boiling, remove the dish from the microwave, stir in the risotto, cover the dish with microwave-safe plastic wrap, and return to microwave for 7 minutes.  Finally, stir in the white wine, and return to the microwave for 7 to 9 minutes, on high, until almost all the liquid has been absorbed and the risotto is fully cooked.  Stir in or top each serving of risotto with parmesan cheese.

Pork Ribs

Preparation Time: 10 minutes
Microwave Time: 25 to 30 minutes

2 lbs. pork ribs
1 small yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/4 cup dark brown sugar
2 tablespoons dark mustard
2 tablespoons vinegar
1 3/4 cup tomato sauce or ketchup
1 teaspoon salt
2 teaspoons freshly ground black pepper

Peel and mince the garlic and peel and dice the onion.  In a mixing bowl, stir the onion and garlic into the tomato sauce.  Add in the mustard, vinegar, brown sugar, salt and pepper – stir well, so all ingredients are fully combined.  

Place the ribs in a square, microwave-safe baking dish.  Pour the sauce mixture  – a little at a time – over ribs, rubbing the sauce into the meat of the ribs, and making sure that the ribs are fully covered.  Keep the remaining sauce in the bowl available. 

Place the ribs in the microwave and cook on medium heat for 15 minutes.  Remove ribs from microwave, turn the ribs over, adding more sauce if the ribs look dry at all, and return to microwave for another 10 to 15 minutes until rib meat is fully cooked. You can tell the meat is fully cooked when it comes off the bone on it’s own, and it becomes very tender.

If desired, place the ribs on a hot grill for 10 minutes to give them a smoking flavory and to crisp up the edges.  Use any remaining sauce to top the ribs before serving.

Marinara Sauce

Preparation Time: 5 to 10 minutes
Microwave Time: 7 to 10 minutes

1 clove garlic, peeled and minced
1 small yellow onion, finely chopped
1/2 cup black olives, chopped
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 cans of diced tomatoes (and all juices)

Peel and mince the garlic, chop the onion and black olives.  Combine the garlic, onion and olive oil in a microwave-safe mixing bowl.  Microwave on high for 2 to 3 minutes, stirring after 1 1/2 minutes, until onions are softened.  Add olives, crushed red pepper, oregano, basil, salt and pepper to the onion/garlic mixture.  Stir well, and microwave on high for 1 minute.  Finally, add the two cans of diced tomatoes, ensuring that you pour in all of the extra juice from the can as well.  Stir well, and microwave on high for 4 to 6 minutes, stirring after 3 minutes, until sauce is hot and bubbly.

Serve over cooked pasta, bake in lasagna, use as a pizza sauce, or a dip for breadsticks!

Steamed Spinach

Preparation Time: 5 minutes
Microwave Time: 2 to 3 minutes

20 ounces fresh spinach
2 cloves of garlic, peeled and minced
5 tablespoons butter, melted
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper

Wash the spinach and pat dry really well with paper towel to remove excess water.  Place the spinach in a microwave-safe bowl with the garlic, butter, lemon juice, and fresh pepper – mix the ingredients well, so that all spinach has been covered loosely with butter and lemon juice.  Cover the bowl with microwave-safe plastic wrap, and microwave on high for 2 to 3 minutes, until spinach is wilted.  Remove from microwave, and stir well again to evenly distribute the butter and lemon juice.  Serve as a delicious side dish to any meal!

Salmon Teriyaki

Preparation Time: 2-3 hours
Microwave Time: 3 to 8 minutes

2 fresh salmon filets (skin on one side)
1/2 cup teriyaki sauce
2 teaspoons ginger
2 clove garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons lemon juice

Combine the teriyaki sauce, ginger, minced garlic, lemon juice and black pepper in a shallow dish, or a plastic zip lock bag.  Add the two salmon filets to this mixture, and marinate the fish for several hours in the refridgerator.

After several hours, remove the salmon filets from the refridgerator and place it on a microwave-safe platter (greased with non-stick cooking spray), with the skin facing up. 

Microwave the salmon filets on medium-high heat for 3 to 8 minutes, depending on the size of the filet (3 to 6 ounce pieces for about 3 to 4 minutes vs. 5 to 15 oz pieces for 6 to 8 minutes).   The filets will be done when the skin is slightly crisp/firm, and the meat is moist, and flakes apart. 

Chicken Pepper Pizza

Preparation Time: 10 minutes
Microwave Time: 8 to 12 minutes

1 large pre-baked pizza crust (i.e. Boboli Pizza Crust)
2 cooked chicken breasts, diced
1 large red bell pepper, cut into thin slices
1 large green bell pepper, cut into thin slices
1 cup shredded mozzarella cheese
5 tablespoons garlic infused or Italian seasoned olive oil

Prepare the chicken breasts in the microwave as instructed, dice and set aside. Place the red and green pepper slices  in a microwave-safe dish with one tablespoon of the olive oil.  Microwave on high for 3 to 5 minutes, until peppers are tender.

Brush the pizza crust with the olive oil until the entire surface is covered.  Sprinkle the mozzarella cheese over top the crust.  Then top the pizza with the cooked peppers and diced chicken.  Place the entire pizza on a microwave-safe plate, and microwave on high for 1 to 3 minutes, until cheese is hot and bubbly.

Falafel Patties

Preparation Time: 20 minutes
Microwave Time: 6-9

1 cans garbanzo beans, drained
2 tablespoons plain breadcrumbs
1 large egg
2 teaspoons tahini
2 teaspoons lemon juice
1 small handful fresh Italian parsley, finely chopped
1 small handful cilantro, finely chopped
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon pepper
1/4 cup chopped fresh or frozen onion
1/4 cup chopped fresh or frozen green pepper
1 garlic clove, finely chopped
2 tablespoons olive oil
2 pita bread pockets
1/2 cup mixed salad greens
1 tomato, diced
1/2 cup cucumber, diced
1/2 cup hummus

In a food processor or blender, combine garbanzo beans, breadcrumbs, egg, tahini, lemon juice, parsley, cilantro, cumin, paprika, crushed red pepper, salt, and pepper.  Blend together until garbanzo beans are mashed fully, and mixture is well combined.  Set aside.

In a large microwave safe bowl, combine onions, pepper, garlic and olive oil. Microwave on high for 2 to 3 minutes until vegetables are soft.  Add garbanzo bean mixture to the onions, peppers and garlic.  Mix well, so onions and peppers are evenly spread throughout bean mixture.   

Form small 2″ round patties of the bean/vegetable mixture, and place patties on a microwave safe platter.  Microwave on high for 4 to 5 minutes until patties are heated through.  If desired, place heated patties on a hot, oiled skillet for 1 minute on each side to brown (this step is optional). 

Cut each pita pocket in half, and heat in microwave for 30 seconds.  Open each pita halve and fill with hummus, mixed salad greens, sliced tomato, sliced cucumber, and 2 falafel patties each.